Biology - 4BI1 PearsonEdexcel

Nutrition

Muhtasari

Food keeps every cell in your body running, but the molecules on your plate are far too large to cross a cell membrane. Your digestive system breaks them down into absorbable units, while plants build their own food from scratch using light energy. This topic connects the chemistry of nutrients to the biology of how organisms obtain and process them.

In this lesson you will learn what makes a diet balanced, how each nutrient contributes to health, how the alimentary canal digests food mechanically and chemically, and how photosynthesis supplies the organic molecules that underpin almost every food chain. These ideas appear in both Paper 1 and Paper 2, often as data-response or extended-writing questions.

Malengo

  1. Understand the process of photosynthesis and its importance in the conversion of light energy to chemical energy
  2. Know the word equation and the balanced chemical symbol equation for photosynthesis
  3. Understand how varying carbon dioxide concentration, light intensity and temperature affect the rate of photosynthesis
  4. Describe the structure of the leaf and explain how it is adapted for photosynthesis
  5. Understand that plants require mineral ions for growth, and that magnesium ions are needed for chlorophyll and nitrate ions are needed for amino acids
  6. Investigate photosynthesis, showing the evolution of oxygen from a water plant, the production of starch and the requirements of light, carbon dioxide and chlorophyll
  7. Understand that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre
  8. Identify the sources and describe the functions of carbohydrate, protein, lipid, vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet
  9. Understand how energy requirements vary with activity levels, age and pregnancy
  10. Describe the structure and function of the human alimentary canal, including the mouth, oesophagus, stomach, small intestine (duodenum and ileum), large intestine (colon and rectum) and pancreas
  11. Understand how food is moved through the gut by peristalsis
  12. Understand the role of digestive enzymes, including the digestion of starch to glucose by amylase and maltase, the digestion of proteins to amino acids by proteases and the digestion of lipids to fatty acids and glycerol by lipases
  13. Understand that bile is produced by the liver and stored in the gall bladder
  14. Understand the role of bile in neutralising stomach acid and emulsifying lipids
  15. Understand how the small intestine is adapted for absorption, including the structure of a villus
  16. Investigate the energy content in a food sample

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Maelezo ya Somo

A marathon runner loads up on pasta the night before a race. A pregnant woman takes iron and folic acid supplements. A child who never eats fruit develops bleeding gums. Each of these situations traces back to the same principle: the body needs specific nutrients in the right amounts, and what happens when it gets too little (or too much) of any one of them is predictable once you understand what each nutrient does.

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Tathmini ya Somo

Hongera kwa kukamilisha somo la Nutrition. Sasa kwa kuwa umechunguza dhana na mawazo muhimu, ni wakati wa kuweka ujuzi wako kwa mtihani. Sehemu hii inatoa mazoezi mbalimbali maswali yaliyoundwa ili kuimarisha uelewaji wako na kukusaidia kupima ufahamu wako wa nyenzo.

Utakutana na mchanganyiko wa aina mbalimbali za maswali, ikiwemo maswali ya kuchagua jibu sahihi, maswali ya majibu mafupi, na maswali ya insha. Kila swali limebuniwa kwa umakini ili kupima vipengele tofauti vya maarifa yako na ujuzi wa kufikiri kwa makini.

Tumia sehemu hii ya tathmini kama fursa ya kuimarisha uelewa wako wa mada na kubaini maeneo yoyote ambapo unaweza kuhitaji kusoma zaidi. Usikatishwe tamaa na changamoto zozote utakazokutana nazo; badala yake, zitazame kama fursa za kukua na kuboresha.

  1. Which mineral ion is needed for the production of chlorophyll? A) Iron B) Calcium C) Magnesium D) Nitrate Answer: C
  2. What is the correct order of organs through which food passes? A) Mouth, stomach, oesophagus, small intestine, large intestine B) Mouth, oesophagus, stomach, small intestine, large intestine C) Mouth, oesophagus, small intestine, stomach, large intestine D) Mouth, stomach, small intestine, oesophagus, large intestine Answer: B
  3. Which enzyme breaks down maltose into glucose? A) Amylase B) Maltase C) Lipase D) Protease Answer: B
  4. What is the role of bile in digestion? A) It chemically digests proteins B) It neutralises stomach acid and emulsifies lipids C) It breaks down starch into maltose D) It absorbs nutrients into the blood Answer: B
  5. Which adaptation of a villus provides a short diffusion distance? A) Large surface area B) Rich blood supply C) Walls one cell thick D) Presence of a lacteal Answer: C

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Vitabu Vinavyopendekezwa

Pearson Edexcel International GCSE (9-1) Biology Student Book
Pearson Edexcel International GCSE (9-1) Biology Student Book
Manukuu: First edition
Mchapishaji: Pearson Education
Mwaka: 2017
ISBN: 978-0-435-18426-5
Maelezo: Endorsed student book covering the full 4BI1 specification.

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